Weekly Weigh-In + Meal Ideas

6 days to go on Bikini Body Countdown!

Hello world!  It’s that time again – time for my weekly weigh in, with only 1 more week to go before we leave for Hawaii!  I was so excited to see 132 on the scale this morning!  After literally 16 years of yo-yo dieting, I can’t believe I’ve finally solved the weight-loss puzzle without really feeling like I’m dieting.   Thanks to Cinch for my diet guidance, and my husband for his intense work-outs!  Just 2 more pounds to go until I reach my goal weight, and then, who knows?  I’m not sure how much I actually have to lose to reach my ideal weight, so I figure I’ll just keep eating healthy and working out and my weight will end up wherever.


I’m a little behind on my blogs this week, but I’ve taken lots of pictures of quick, Cinch-approved recipes.  First up, breakfast!  I’ve learned to love Pumpernickel bread.  Supposedly it’s the healthiest type of bread you can eat and very low on the glycemic index, meaning it will be released into the bloodstream very slowly, resulting in lasting energy rather than a quick burst.  So several of my recipes this past week have included this dark bread with a distinct rye-flavor.  I even tried it at breakfast, toasted with a little light cream cheese and honey, along with and egg and glass of carrot juice.  It was actually really good, so I ended up having it several times!

Next, I tried it as a sandwich, both times layering the bread, 0% plain greek yogurt (in place of mayo), cucumber slices, spinach, and a little pepper-jack cheese.  Once again, I was pleasantly surprised how good it tasted.  A word of advice, however, don’t make a sandwich with yogurt on the bread too far in advance.  It gets soggy pretty quick, but it did great at holding everything in place and tasted great too.

Also this week, I made some really yummy strawberry spinach salads with an interesting pear vinaigrette I found at the store.  One day I added pumpkin seeds (shown) for my protein, and another I added 1/4 of an avocado.  It was so good that I decided to keep the salad for next week’s detox instead of cooking the ingredients for Meal 3 (more about this tomorrow).

I got some seafood from work – scallops and lobster – so I incorporated those in my meals.  For the scallops, I cooked them in a skillet, about 5 minutes on each side with nothing but cooking spray.  Then I added them to a little brown rice and cooked cabbage, drizzled with some sweet chile sauce for a yummy lunch.  For the lobster, I baked them and drizzled them with lemon juice.  Yum!

If there’s one meal I’ve adopted into my diet most frequently, it’s yogurt parfaits – yogurt, berries, nuts, and sometimes wheat germ on top.  They are so easy to make and I’ve learned to love them.  I still don’t care for the bitterness of plain yogurt though, so I usually use either Dannon’s Vanilla Light ‘n Fit or 0% non-fat greek yogurt with a little Truvia.  I usually use strawberries, blackberries, or blueberries, and either almonds, walnuts, or pistachios for the nuts.  For the one below, it’s greek yogurt, blueberries, pistachios, wheat germ, and Truvia. 

Keeping with the yogurt and berry theme, I also love the dessert version… vanilla frozen yogurt, or light ice cream, with berries and nuts / coconut.  YUM!

Today we hosted a Memorial Day party and I was determined to keep things pretty healthy.  My husband made burgers and grilled veggies – eggplant, zucchini, squash, and mushrooms.  Then we had Guiltless Gourmet Black Bean Chips, a family favorite, with healthy homemade guacamole and salsa.  I’m well-known for my guacamole and salsa, which is funny since it’s so easy to make and good for you!  For the salsa, I start with tomatoes and onion.  For the guacamole, it’s avocados and 0% plain greek yogurt.  I use a store-bought spice pack for both, which is usually found near the tomatoes and avocados at your local grocery store.  If you don’t find it, I’m sure you can Google a spice blend recipe.  Either way, I only use 1/2 the spice pack since it’s pretty high in sodium and prefer a milder flavor anyway.  Then I add lime and cilantro for a natural burst of flavor.  

Homemade Salsa

  • 5-6 roma tomatoes or 3-4 regular
  • 1/4 to 1/2 onion
  • 1/2 a salsa spice pack, or equivalent
  • Juice from 1 lime
  • Fresh cilantro, about 2 T. chopped
  • Combine all ingredients in a food processeser and blend until desired consistency.

Homemade Guacamole

  • 2 avocados
  • 1/4 cup 0% plain greek yogurt
  • 1/2 guacamole spice pack, or equivalent
  • Juice from 1 lime
  • Fresh Cilantro, about 2 T. chopped
  • Mash avocados and mix with other ingredients until desired consistency

… there are always opportunistic dogs nearby when clumsy Mommy is in the kitchen.

Whew!  OK, finally caught up.  Tomorrow I start detox once again to completely de-bloat before Hawaii.  Wish me luck!


Weekly Summary – 23 days to go!

23 days to go on Bikini Body Countdown!

Wow, I almost didn’t believe the scale this morning when I weighed in at 133 pounds, 2 pounds down from last week!  I’m not sure if it’s my consistently healthy diet or intense workouts, but something is working!  I’ve not been doing anything drastic with my diet, just following the principles of Cinch and limiting my refined carbohydrates (sugar & white flour).   My workout routine, however, has taken a somewhat drastic upswing.  My husband now works at a gym and has made me his personal training guinea pig.  He’s calling my fitness plan “Body by Bill“… ha ha ha.  I used to mainly run for my workouts and do a little weight training a couple times a week.  Now I only run 2-3 days per week, do weight training 3-4 times per week (1 day per muscle group), and lots of extra cardio through cycling, jump rope, or the elliptical machine.  It’s actually been fun to mix things up, and I feel incredibly strong and lean.  I’ll have to post more about this later as I progress.

As for food, I have several things to share from the past few days.  First, I’ve been incorporate more carrot juice into my daily diet, normally having a cup each morning with my breakfast.  I’m not a huge fan of plain carrots, which are often more bitter than sweet, but the juice is actually quite good.  I’ve tried several varieties, but I think Odwalla is my favorite.  Ironically, I started doing this a couple of weeks ago and then read in a magazine this week that the Beta Carotene in orange veggies such as carrots and sweet potatoes can give you a healthy glow similar to that of the sun, but without the harmful UVA / UVB ray exposure.  But be careful… too much can also give you an orange hue, a ‘la tanning bed!

Also this week, I’ve had a couple of smoothies, which I had not done in a while, but they make a great, quick breakfast that can easily incorporate all of the food groups.  I have a couple of smoothie recipes on my “Favorite Recipes” tab, but this week I just threw together some stuff I had on hand:  frozen strawberries & bananas (produce), Light ‘n Fit vanilla yogurt (dairy + protein), handful of dry oats (whole grains), no-sugar-added vanilla protein powder (protein), and some water to help it mix.  It was delicious!


Next up, my husband and I have done evening bicycle rides several nights this week, and although I have a snack beforehand (usually fruit & pretzels), I am left famished and too tired to cook afterwards.  What to do?  A quick build-a-bowl meal works great.  This time I layered lettuce, black beans, chicken, tomato, and avocado, topped with a little salsa.  Only about 5 minutes to prep and delicious!  I eat it cold, but you could also heat the beans and chicken with a little cheese before adding the cold ingredients. 



So that wraps up the weekend.  Here’s my food & exercise journal for today:

Meal Plan Time
Granola with milk.  1/2 cup carrot juice. 7am
Stawberries, pretzels, pistachios 11am
1/2 salmon with spinach carrots, & brown rice 3pm
Probably eating out, but will eat healthy! 7pm
Workout– Rest; 20 minute walk yes
Vitamins yes